Coconut whipped cream is the perfect vegan or lactose-free substitute for regular whipped cream!
Prep Time5mins
Refrigeration time8hrs
Course: Dessert, Snack
Cuisine: American
Keyword: dairy-free
Servings: 6servings
Author: Liv
Ingredients
1 (14)ouncecan full-fat coconut milk or coconut cream(I found mine in the international aisle)
1teaspoonhoney or confectioner's sugar
Instructions
Flip the can of coconut milk upside down and refrigerate for at least 8 hours or overnight.
Optional: chill beaters and mixing bowl for 10-15 minutes before whipping cream.
Scoop solidified coconut milk into the chilled mixing bowl, leaving the coconut water behind. Beat the coconut solids for 5-8 minutes on medium speed until creamy, adding honey or confectioner's sugar if desired. If cream begins to thin, refrigerate it again, and it will thicken again, unlike normal heavy cream.
If making berry parfaits, layer berries and coconut cream in small jars or bowls and enjoy! Whipped coconut cream will stay good in the refrigerator for up to 4 days.